Crawfish Rolls
Crawfish Rolls
Directions
- At least 2 hours before serving, stir the boiled crawfish and chopped celery into the remoulade and marinate in the refrigerator.
- Preheat a skillet over medium-high. Slather outer sides of lobster roll buns with Duke’s Mayonnaise and griddle until golden brown and slightly crispy. Flip and repeat until both sides are toasty.
- Remove buns from skillet and split down the middle. Fill each toasted bun with 4 oz. crawfish-remoulade mixture. Top with chives and celery leaves if desired, and serve
Ingredients
- 2 1/2 lbs. Crawfish tails, boiled
- Duke's® Remoulade, (see recipe below)
- 2 stalks celery, evenly chopped
- 10 lobster roll buns
- Duke’s® Mayonnaise
- chives, fresh, (optional)
- celery, leaves (optional)
Duke's® Crawfish Roll Remoulade
Directions
- Combine ingredients in a medium bowl and mix well.
Ingredients
- 1 cup Duke’s® Mayonnaise
- 1/4 cup mustard, dijon
- 2 tbsp. horseradish, prepared
- 2 scallions, chopped
- 1/2 stalk celery, minced
- 2 tbsp. parsley, chopped
- 1 garlic, clove(s), minced
- 1 tbsp. vinegar, white wine
- 1 lemon(s), juice only
- 1 tsp. hot sauce
- 1/4 tsp. cayenne pepper